Grain-free apple cinnamon muffins with pecans {paleo, gluten free, dairy free}

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Disclosure: This is NOT a sponsored post and I didn't get anything for free. I paid for the product mentioned below with my own hard-earned money and am mentioning it because I really like it and love supporting my fellow food entrepreneurs.

I love to bake. Because I now follow a low-carb diet to control my type 2 diabetes, I mostly bake for other people. But my family has gotten so used to keto, sugar-free, low carb meals that they actually prefer baked goods made without grains and with much less sugar. These Paleo Apple Cinnamon Muffins are full of shredded apples and nuts and contain a little bit of coconut sugar, so they're perfect for those of us who prefer less sugar in our lives.

Recently I discovered Birch Benders Paleo Pancake & Waffle Mix, which I adore. The primary ingredients are cassava starch, coconut flour and almond flour. It's not completely low carb, but it's much lower than similar baking mixes made with wheat. This mix makes an excellent base for muffins. I've also used it for savory pancakes and savory waffles.

Because of my diabetes, these Paleo Apple Cinnamon Muffins are a "once in a while" treat in my own diet. But I'm happy to feed them to my family anytime!

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Paleo Apple Cinnamon Muffins

by Erika Kerekes December-10-2017

Healthy grain-free muffins that aren't too sweet. Paleo, gluten free, dairy free, low in sugar.

Ingredients

• 1 large or 2 medium apples, peeled
• 2 eggs
• 1/3 cup avocado oil
• 1/3 cup coconut sugar
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups Birch Benders Paleo Pancake & Waffle Mix
• 1/2 cup chopped pecans
• 12 whole pecans, for decoration

Instructions

Heat the oven to 375 degrees. Spray a 12-cup muffin tin with nonstick baking spray.Using a hand-held cheese grater, shred the apple into a medium-sized mixing bowl. Add the eggs, oil, coconut sugar, almond milk and cinnamon. Whisk together until well combined.Add the Birch Benders Paleo Pancake & Waffle mix and chopped pecans. With a large spoon, mix gently until all ingredients are combined. Let the batter stand about 5 minutes.Scoop the batter into the muffin tin, dividing evenly among the 12 muffin cups. Lay one whole pecan on top of each muffin.Bake 20 minutes, or until the edges are brown and the muffins are cooked through. Let cool in the muffin tin 3 minutes, then use an offset spatula or knife to remove the muffins to a rack for cooling. Eat and enjoy.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 muffins

Feeding the sick: Green juice for Hot Dog Boy

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Let's just get this straight: Hot Dog Boy is the last kid on earth you'd expect to drink green juice willingly.

But when he came down with a cold straight after a week that included few vegetables but lots of milkshakes, burgers, pizza, candy, and cookies, I went straight for the blender.

I try not to police what my kids eat. When you're 11, sometimes a week of Mom's-out-of-town-and-then-too-busy-to-cook pizza runs straight into a sleepover and then two evening concerts with treat-laden intermission snack tables. I understand this.

But at some point we all have to get back on track.

I make green smoothies for my husband; there's a bottle in the refrigerator most of the time. But I've had my personal ups and downs with green smoothies. Michael likes the texture. I prefer them strained, closer to juice.

This is our standard green smoothie. If Hot Dog Boy will drink it with a smile on his face, your kids will too.

P.S. This recipe is designed for a large, high-powered blender like my Vitamix. If you have a smaller blender, cut the recipe in half or you'll end up with Green Counters instead of Green Juice.

P.P.S. Hot Dog Boy really does eat a lot of fruits and vegetables these days. He might need a new nickname.

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Green juice for Hot Dog Boy

by Erika Kerekes October-22-2013

A refreshing green smoothie with spinach or kale, cucumbers, apples, grapes, lime, and honey. Strain it for green juice or leave as is for a green smoothie. This recipe is designed for a large blender like my Vitamix; halve it if you have a smaller blender.

Ingredients

• 1 6-ounce bag baby spinach (substitute equal amount of baby kale)
• 2 Granny Smith apples, unpeeled, cored and cut into chunks
• 1/2 large English cucumber, unpeeled, cut into chunks
• 1 lime, peel cut away (use entire flesh)
• 3 cups green grapes
• 2 Tablespoons honey, or to taste
• 1/2 cup water

Instructions

Place all ingredients in the container of a high-powered blender. (If your blender is small, blend in batches.) Blend until very smooth, about 1 minute in my Vitamix. Serve chilled, either as is or strained through a fine-mesh strainer.

Details

Prep time: 6 mins Cook time: 1 mins Total time: 6 mins Yield: approximately 2 liters

Apple pie oatmeal, and Oatmeal Wars

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We have Oatmeal Wars in our family.

My husband eats a lot of oatmeal. He likes rolled Irish oats and cooks them with lots of water so the finished product is decidedly soupy. He eats it cold, often at midnight, with jam stirred in.

I eat oatmeal occasionally. I am not picky about my oats - generic brands are fine - and I like my oatmeal thick, closer to solid than liquid. I always add a pinch of salt and a slosh of pure maple syrup.

Emery, my older son, will not touch oatmeal of any consistency. He has never liked spoon foods. He eschewed all baby food and was happily eating steak when he was seven months old and had only one tooth.

Weston, my younger son, will only eat the oatmeal my mother-in-law brings with her when she and my father-in-law visit. I believe that consists of steel-cut oats with flax seed added in. She adds milk, raisins and brown sugar. I have tried to make my mother-in-law's oatmeal and thus far have not gotten close enough that Weston has been willing to eat it.

And my mother likes oatmeal but only with salt and pepper. She eats all her hot cereal that way. No one else seems to have inherited that preference.

In an attempt to convince myself to eat more oatmeal, and to kick off my October Unprocessed pledge, I made a big pot of oatmeal with grated apples and cinnamon. I liked it. My husband ate it but went back to his oatmeal soup. Emery wouldn't touch it. Weston tried one bite and declared it not as good as Grandma Vera's. The Oatmeal Wars rage on.

You'll like this oatmeal, though. I added some maple syrup before serving and thought it tasted just like apple pie. I soak the oats overnight to make the final product a little creamier and cut down on morning cooking time.

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Apple pie oatmeal

by Erika Kerekes October-13-2012

This dressed-up oatmeal tastes just like apple pie. Serve with a sprinkle of brown sugar or pure maple syrup.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups water
• 2 large apples (any variety), peeled, seeded and grated
• 1 tsp ground cinnamon
• 1/8 tsp salt

Instructions

Combine the oats, water, apples, cinnamon and salt in a saucepan. Let soak at least 1 hour and up to overnight. (I mix this up before bedtime and let it soak while I sleep to cut down on cooking time in the morning.)Bring to a simmer, then cook over medium-low heat about 20 minutes, stirring occasionally. Serve with brown sugar or pure maple syrup, and sprinkle with additional ground cinnamon if you like.

Details

Prep time: 1 hour 5 mins Cook time: 20 mins Total time: 1 hour 25 mins Yield: 4-6 servings